 |
Strawberry GanacheToni Roberts / Pastry Chef & CIA Bachelor's Alumnae '05, Ritz-Carlton, Chicago, IL; Event - CIA Alumni Weekend 2019 |
| • | 20 g. elderflower liqueur |
| • | 500 g. The Perfect Purée Strawberry Puree, thawed |
| • | 10 g. vanilla bean paste |
| • | 500 g. Valrhona Dulcey Chocolate |
| Method: | |
| 1. | Melt the chocolate. |
| 2. | Bring the puree, vanilla bean paste and elderflower liqueur to a simmer. |
| 3. | Blend into the chocolate in fourths, finish with the immersion blender. |
| 4. | Allow to crystallize at room temperature in a shallow layer with plastic touching the surface. |
| Application: | |
| Can be used as a filling for macarons, or enrobed in chocolate. | |